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Beef brisket with vermicelli and lemongrass dressing
Beef brisket with vermicelli and lemongrass dressing
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Prep Time:
10 minutes
Cook Time:
245 minutes
Total Time:
255 minutes
Slow-cooked Asian beef broth served with flavorful noodles and spicy herbs - a comforting winter dish.
Ingredients:
  • 1.2kg piece beef brisket (see notes)
  • 2L (8 cups) beef stock
  • 3 lemongrass stalks (inner core only)
  • 2 makrut lime leaves
  • 125ml rice vinegar
  • 2 long red chillies, thinly sliced
  • 48.80 gm fish sauce
  • 3 garlic cloves, finely chopped
  • 55g caster sugar
  • 150g vermicelli noodles, cooked according to packet instructions
  • 250.00 ml coriander
  • 250.00 ml mint leaves
  • 2 spring onions, thinly sliced on the angle
  • 1 cucumber, shredded
Instructions:
  • In a large saucepan, combine brisket, stock, 1 lemongrass stalk, 1 makrut lime leaf, and 1 teaspoon salt. Simmer covered over medium-low heat for 4 hours, adding water as needed, until the meat is tender. Let it cool slightly in the fragrant stock.
  • Grate the remaining 2 lemongrass stalks and shred the remaining makrut lime leaf finely. Combine them in a pan with rice vinegar, chili, fish sauce, garlic, and sugar. Simmer over medium heat, stirring until the sugar dissolves, then take it off the heat.
  • Shred the brisket, saving the flavorful braising stock, and mix with half of the dressing. Combine brisket, noodles, herbs, onion, and cucumber in a bowl with the rest of the dressing and 1 cup of the cooled braising stock. Portion into bowls and enjoy!

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